Restaurant Gordon Ramsay, Chelsea, London

IT STARTS as soon as you pull up outside Restaurant Gordon Ramsay, the service, that is. Staff are with you every step, at your beck and call, although there's no need to beck or call - they're always one step ahead. It may be disconcerting for some folk but if you've not experienced 3* service before, relax, enjoy it, don't fall into the trap of thinking this type of place is only frequented by fancy folk who think they're the above it all. It's a place where people are celebrating and enjoying themselves. GR has a cosy, simple and relaxed ambience, not an opulent over the top dining room as you'd expect for a 3 Michelin restaurant. It's welcoming.

Lightly smoked Goose

We arrived in perfect timing for our booking and were greeted with smiles and 'hello's' by numerous staff as we were shown to our table.
I was pleasantly surprised to see quite a few tables already occupied considering our booking was quite early at 6.30pm.
We were handed the menus, I had already browsed their current menu's online before the meal and had opted for one of the two tasting menu's on offer, the chic geek opted for the other. We settled in and let the show unfold.

The Wine menu was very extensive and we took a recommendation from the Sommelier that made quite an impression on us. A lovely light Californian blended red, blended not only in grape variety but also in vintage. Sacre bleu! It was superb and we were pleased with his choice.

We also had pleasant conversation with the Maitre 'd who was attentive to all the patrons within the restaurant. He being French, we being kiwi's, talked about one thing. Yep, you guessed it, Rugby. He mentioned that Sean Fitzpatrick (ex All Black) was an occasional visitor to the restaurant.

Cotswald Lamb

We had other dishes also that I didn't take photos of. Sometimes even I just want to get stuck in and enjoy the food, but not as much as the Chic Geek who grows increasingly impatient and (understandably) at times finds my photo taking an imposition.

 We had a cheese board selection of which I stuck to mostly French cheeses apart from a lovely Irish ash goats cheese by the name of St Tola, 'twas divine. I was also presented with a mortar and pestle of which liquid nitrogen was poured into creating a fine green crumble, an acutely sour concoction. I appreciate that it was a very fun touch, sourness is is not my forte but I love the struggle.

Strawberry fruit Eton Mess

OVERALL GR IS WELL DESERVING OF ITS 3 STAR RATING, the food was executed to perfection, the design, facilities, staff, service and produce quality is outstanding. 

Based on food alone, some of these dishes are executed just as well at one Michelin restaurant The Glasshouse at Kew, for a much palatable price, but here the staff are the exception and that makes a difference.

http://www.gordonramsay.com/royalhospitalroad/